1 small red onion, chopped finely
1 clove garlic, chopped finely
8 oz chanterelles (girolles)
1 tabsp fresh basil leaves, chopped
3 oz butter
2 oz fresh parmesan cheese, grated (optional).
6 oz Italian risotto rice
5 fl oz white wine
15 fl oz vegetable bouillon
In a large frying pan, gently fry the onion and garlic in half the
butter, until soft and golden. Add the basil and chanterelles and
cook for a few minutes. Add the rice, fry for a minute of so,
Pour in the wine and half the stock, bring to the boil, then cover
the pan and simmer. Check every now and then to see if the rice is
drying, and add more bouillon if it is.
When the rice is just cooked, stir in the rest of the butter and
the cheese. Cook for a few more minutes, stirring.
Serve with a green salad and some ciabatta.